for 4 person

Aubergines

2	aubergines, halved lengthwise
1 tbsp	olive oil
4	garlic cloves

Aubergine puree

2 tbsp	olive oil
1 tbsp	lemon juice
½ bunch	flat-leaf parsley, leaves torn off
4 sprig	oregano, leaves torn off
2 pinch	cayenne pepper
1 pinch	ground cloves
½ tsp	salt
a little	pepper

Serve

60 g	pitted black olives, cut into rings

How it's done

Aubergines

Prick the aubergines several times with a fork. Place the aubergines (cut side down) on a baking tray lined with baking paper, brush with oil. Add the garlic.

Roast

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove the aubergines from the oven, allow to cool slightly.

Aubergine puree

Scrape the aubergine flesh away from the skin using a spoon, place in a measuring cup. Peel and add the garlic. Add the oil and all the other ingredients up to and including the pepper, then puree.

Serve

Plate up the aubergine puree, top with the olives.

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